Madeira roast pheasant is an elegant and flavorsome dish that combines the succulence of pheasant with the rich, aromatic flavors of Madeira wine. This recipe serves six and is perfect for a special occasion or a memorable family meal. The pheasants are roasted to perfection, with a flavorful herb butter spread under the breast skin. The vegetable mixture of onion, celery, carrots, and herbs provides a fragrant base for the roasting process, infusing the meat with delicious aromas. The addition of Madeira wine adds depth and richness to the dish. The final touch is a luscious sauce made from the pan juices and chicken stock, creating a velvety and savory accompaniment to the roast pheasant. With its tender meat, herb-infused flavors, and delightful sauce, Madeira roast pheasant is sure to impress your guests and create a memorable dining experience.
INGREDIENTS:
- 200g/7oz butter
- 1 onion, coarsely chopped
- 3 celery sticks, coarsely chopped
- 2 carrots, coarsely chopped
- 2 bay leaves
- 2 tablespoons dried mixed herbs
- 3 pheasants
- 4 chicken wings
- 2 chicken breasts
- 50ml/2fl oz Madeira
- 600ml/1pt chicken stock
- 1 tablespoon plain flour
- Sprigs of fresh flat-leaf parsley, to garnish
- Salt and freshly ground black pepper
PREPARATIONS:
- Preheat the oven to 230°C/450°F/Gas mark 8.
- Melt 25g/1oz of butter in a large roasting tin. Stir in the onion, celery, carrots, bay leaves, and half of the mixed herbs. Top with the pheasant giblets and necks, as well as the chicken wings and breasts. Roast in the oven for about 40 minutes until well browned, turning frequently.
- Meanwhile, make the herb butter by mixing half of the remaining butter with the remaining mixed herbs.
- Reduce the oven temperature to 190°C/375°F/Gas mark 5.
- Pat the pheasant dry inside and out. Loosen the breast skin on each by gently sliding your fingers under the neck flap and down between the breast meat and skin, being careful not to tear the skin. Spread the herb butter evenly over the breast. Sprinkle each cavity with salt and pepper. Put 2 tablespoons of herb butter into each cavity. Truss the pheasants to hold their shape. Arrange them on their sides on top of the vegetable mixture.
- Roast in the oven for 15 minutes, basting frequently with the pan juices. Turn over and roast for a further 15 minutes, basting frequently.
- Turn the pheasants breast side up. Add the Madeira to the tin and roast for about 15 minutes until the juices run pale pink when the thickest part of the thigh is pierced, basting frequently. Transfer the pheasants to a platter and discard the string. Tent with foil.
- Add the chicken stock to the roasting tin. Boil for about 6 minutes until reduced to 600ml/1pt liquid, scraping up any browned bits. Melt the remaining butter in a small heavy pan over low heat. Add the flour and stir for 3 minutes. Whisk in the sauce in a thin stream. Simmer for 5 minutes, stirring frequently.
- Garnish the pheasants with parsley and serve with the sauce.
YIELD:
- This recipe serves 6.
SPECIAL INSTRUCTIONS:
- Ensure the pheasants are properly trussed to maintain their shape during roasting.
- Baste the pheasants frequently during cooking to keep them moist and flavorful.
- Adjust the seasoning of the sauce according to your taste preference.
TIPS:
- Serve the Madeira roast pheasant with a side of roasted vegetables and creamy mashed potatoes for a complete and satisfying meal.
- Pair the dish with a glass of Madeira wine to complement the flavors.
In conclusion, Madeira roast pheasant is a sophisticated and delectable dish that brings together the tenderness of pheasant with the rich flavors of Madeira wine. This recipe serves six and offers a delightful combination of roasted pheasant, infused with herb butter and accompanied by a savory sauce made from the pan juices and chicken stock.
To prepare the dish, roast the pheasants in a flavorful vegetable mixture until well browned. Spread herb butter under the breast skin to enhance the taste and moistness of the meat. After roasting to perfection, serve the pheasants with a luscious sauce made from reduced pan juices and chicken stock.
Madeira roast pheasant is an excellent choice for a special occasion or an elegant family meal. The tender meat, infused with herbs and the richness of Madeira wine, will surely impress your guests. Pair it with roasted vegetables and creamy mashed potatoes for a complete and satisfying dining experience.
So, preheat your oven, gather the ingredients, follow the preparations, and indulge in the exquisite flavors of Madeira roast pheasant. Your taste buds will thank you for the indulgence.
